Grill fruit and chicken together for a terrific flavor combo for this surprisingly easy and unexpected hot sandwich.

Ingredients

2

tablespoons taco sauce

2

teaspoons honey

1/4

cup mayonnaise

4

boneless skinless chicken breast halves

1/2

teaspoon seasoned salt

4

pineapple slices (from 8-oz. can)

4

(1/2-oz.) slices Monterey Jack cheese

4

kaiser rolls, split

4

lettuce leaves

Directions

1Heat gas or charcoal grill. In small bowl, combine taco sauce and honey; mix well. To make mayonnaise mixture for rolls, in another small bowl, combine mayonnaise and 2 teaspoons of the taco sauce mixture; blend well. Refrigerate until serving time.

3When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once or twice and brushing occasionally with taco sauce mixture. Discard any remaining taco sauce mixture.

4Top each chicken breast half with cheese slice to melt. Place pineapple slices on grill; cook 2 minutes. To toast rolls, place cut side down on grill during last 30 seconds of cooking time.

5Spread mayonnaise mixture on bottom halves of rolls. Top each with lettuce, cheese-topped chicken, pineapple slice and top half of roll.

Expert Tips

To cut back on fat by about 10 grams per serving, omit the cheese and use reduced-fat mayonnaise in place of regular mayonnaise.

To broil chicken, place on broiler pan. Broil 4 to 6 inches from heat using grilling times as a guide, turning once or twice and brushing occasionally with taco sauce mixture. Top chicken with cheese and add pineapple slices to pan; broil until cheese is melted and pineapple slices are warm.